If you like something…

Author Notes:Make these instead of (or alongside) Juleps for the Derby, and then make them every warm weekend thereafter. Enlist a friend to help you bash ice, or, for a larger crowd, we like to crush ice in a blender. —Kenzi Wilbur

Serves: 1Prep time: 5 min

1 1/2
ounces Bulleit bourbon

1
heaping barspoon peach jam

1
barspoon honey

1
fat lemon wedge

4
to 6 mint leaves

Muddle the herbs and lemon wedge, then add the jam, honey, and spirit and stir.

Add ice and shake hard for 5 to 10 seconds, depending on the size of your ice. Strain into a rocks glass over crushed ice. Garnish with more mint.